2. Add in squid, shrimp and fish, stir for a while until they are slightly cooked, about 1 minute.

3. Mix in the mussels and simmer for a minute, then stir in the oyster sauce and water.

4. Add the sliced vegetables and stir fry, then add the siling labuyo and reduce the heat, stir and let it simmer.

5. Be sure not to overcook the vegetables, they should maintain their bright color and crunch, not soft and mushy. When the vegetable are cooked, pour in the cornstarch solution (slurry) to thicken the sauce.